Who doesn’t love mashed potatoes? Everyone has their favorite way to prepare them, and Mashed Potatoes with Parsley and Chives is mine. They’re easy to prepare, with only 5 ingredients!
Chive and Parsley Potatoes Recipe
I love mashed potatoes. Interestingly enough, when growing up my mom rarely made them. She told me she didn’t really like the texture! I like my mashed potatoes to be creamy and smooth, and that was my focus in creating this recipe.
Traditionally, mashed potato recipes include the basic ingredients of potatoes, butter, cream, salt and pepper. I like to opt for whole milk instead of cream, but both will work well. And I add chopped parsley and chives for a bit more flavor and some color.
Top tips for perfect mashed potatoes
Mashed potatoes are one of those dishes that are easy to prepare, but can be difficult to do well. So, I thought I would share my top tips on making creamy, smooth and flavorful mashed potatoes:
- Use Yukon Gold potatoes. They produce the creamier texture I prefer. For a fluffier texture, use a mix of Yukons and russets.
- After cooking the potatoes until tender, put them back into the pot and toss them around over high heat to dry them out. This step seems to enhance the flavor and prevents them from getting runny.
- Mash the potatoes while they’re still hot, then mix in slices of cold butter. You can use a manual masher or potato ricer; or, if you prefer a smoother texture, throw them into a food processor and blend.
- Heat the milk before adding! It will blend in better.
Pin it now to save for later!
Mashed Potatoes with Chives and Parsley are comfort food at its best. Creamy, smooth and flavorful, with a bit of color, too.
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 4 tablespoons butter
- 1 1/2 cups whole milk
- 2 tablespoons chopped fresh Italian (flat leaf ) parsley
- 2 tablespoons chopped fresh chives
- Kosher salt
- Fresh ground pepper
- Place potatoes in a large stockpot and cover with salted water by at least 1 inch. Bring to a boil, reduce heat and simmer until potatoes are very tender when poked with a fork, around 15 to 20 minutes.
- Drain; return to pot and put over high heat, shaking pan, to dry potatoes.
- Remove from heat and mash potatoes. Mash or stir in cold butter until melted.
- Heat milk in microwave (or on stove top) until very hot but not boiling. Stir hot milk into mashed potatoes.
- Stir in parsley and chives.
- Season to taste with salt and pepper and serve immediately. Can be kept warm over low heat, stirring occasionally, for 10 to 15 minutes.
Make ahead: Potatoes can be made earlier in the day, covered and refrigerated. Rewarm over medium-low heat.